Advancing Food By-Product Valorization: Membrane Technologies for Sustainable Protein Recovery
Lipnizki, Frank LU
(2025)
Second COST CA22134 FoodWaStop meeting, 2025
- Abstract
- Membrane technology plays a crucial role in food by-product valorization, especially in protein recovery. Initially applied to whey protein extraction from cheese production, it enabled the concentration and purification of whey, leading to the production of protein concentrates and isolates. This success was extended to other animal proteins like blood plasma, fish proteins, and albumen.
With a growing shift toward sustainable, plant-based proteins, membrane processes are increasingly important. Industrial-scale recovery of wheat and sunflower proteins has been achieved, while rapeseed protein recovery from oil production by-products is still in development. Recent research focused on optimizing membrane processes for rapeseed protein... (More) - Membrane technology plays a crucial role in food by-product valorization, especially in protein recovery. Initially applied to whey protein extraction from cheese production, it enabled the concentration and purification of whey, leading to the production of protein concentrates and isolates. This success was extended to other animal proteins like blood plasma, fish proteins, and albumen.
With a growing shift toward sustainable, plant-based proteins, membrane processes are increasingly important. Industrial-scale recovery of wheat and sunflower proteins has been achieved, while rapeseed protein recovery from oil production by-products is still in development. Recent research focused on optimizing membrane processes for rapeseed protein extraction from press cake in Southern Sweden. Microfiltration was used to remove fine particles, fat, and microbes, followed by ultrafiltration for protein concentration and purification. Additionally, membrane fouling and cleaning was studied using X-ray tomography.
This work highlights the potential of membrane technology for valorizing both animal and plant-based food by-products, demonstrating its role in enhancing protein recovery and sustainability in the food industry.
(Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/6a626f68-8851-4719-a5fc-a4e99dbd0cc2
- author
- Lipnizki, Frank
LU
- organization
- publishing date
- 2025-03-04
- type
- Contribution to conference
- publication status
- unpublished
- subject
- keywords
- Membrane processes, Protein recovery
- conference name
- Second COST CA22134 FoodWaStop meeting, 2025
- conference location
- Córdoba, Spain
- conference dates
- 2025-03-04 - 2025-03-05
- language
- English
- LU publication?
- yes
- id
- 6a626f68-8851-4719-a5fc-a4e99dbd0cc2
- date added to LUP
- 2025-12-30 10:41:48
- date last changed
- 2026-01-15 12:10:59
@misc{6a626f68-8851-4719-a5fc-a4e99dbd0cc2,
abstract = {{Membrane technology plays a crucial role in food by-product valorization, especially in protein recovery. Initially applied to whey protein extraction from cheese production, it enabled the concentration and purification of whey, leading to the production of protein concentrates and isolates. This success was extended to other animal proteins like blood plasma, fish proteins, and albumen.<br/>With a growing shift toward sustainable, plant-based proteins, membrane processes are increasingly important. Industrial-scale recovery of wheat and sunflower proteins has been achieved, while rapeseed protein recovery from oil production by-products is still in development. Recent research focused on optimizing membrane processes for rapeseed protein extraction from press cake in Southern Sweden. Microfiltration was used to remove fine particles, fat, and microbes, followed by ultrafiltration for protein concentration and purification. Additionally, membrane fouling and cleaning was studied using X-ray tomography.<br/>This work highlights the potential of membrane technology for valorizing both animal and plant-based food by-products, demonstrating its role in enhancing protein recovery and sustainability in the food industry.<br/>}},
author = {{Lipnizki, Frank}},
keywords = {{Membrane processes; Protein recovery}},
language = {{eng}},
month = {{03}},
title = {{Advancing Food By-Product Valorization: Membrane Technologies for Sustainable Protein Recovery}},
year = {{2025}},
}